Make A Little Gimmicky? But It Will Taste Delicious!
Can you Imagine! I have never been for "gimmicky" type foods or preparations but this would definitely be a show stopper at a weekend picnic! This can be cooked either on the grill or in the oven which gives it some versatility as far as preparation. What better foods to combined than pork, pineapple and bacon! Here we Go!
SwineApple
Serves 6
Total time: 3 hours plus 15 minutes prep time
Ingredients
1 large pineapple
1 lb bacon thick cut
1/2 lb pork tenderloin
2 tbsp bbq sauce
2 tsp paprika
Salt and pepper to taste
If you really want to spice things up, create a dry rub for the pork using cumin, chili powder, garlic powder, sea salt and freshly cracked pepper. Coat the pork in the dry rub and let set for at least an hour and then continue with the recipe as written.
Feeling like something a little more Asian in flavor? Try Chinese barbecue. Char Siu (sold as a dry powder in an envelope, add water and marinate) the pork pieces,then add a little cayenne for a little kick!
Tip: I would cover the top of the filled pineapple with a little tin foil and save the pineapple top (nice and green) and then top off the SwineApple before serving for that dramatic effect. This way your pineapple top won't burn and the color contrast is really attractive to the hungry eye!
Preparation
Slice off the top of the pineapple about an inch below the leaves.
Using a sharp knife, cut out the core of the pineapple to an inch above the bottom. Use a melon baller to scrape out the flesh and reserve.
In a medium bowl, add the bbq sauce, paprika and a tablespoon of juices from the reserved flesh.
Cut the pork into 3/4 inch x 3 inch strips(after using the dry rub if you like) and add to the bbq sauce mixture. Set aside.
Cut off the outer 1/4-inch of skin of the pineapple.
Add the pork mixture into the pineapple cavity. Replace top of pineapple. (or use the tip mentioned above)
Place a piece of wax paper or foil on a work surface. Make a 5x5 bacon weave. You remember summer camp and making pot holders...one over, one under, over, under, over under until you use all the bacon creating a woven mat of bacon.
Pick up the bacon weave and wrap around the pineapple (the bacon weave should cover the exposed surface of the pineapple. If there is a little extra, just tuck it in and under the pineapple). Use two skewers to attach the bacon, pineapple top(or not) and pineapple body together.
Turn on your grill to low heat or your oven to 275F degrees. Add a 12-inch square piece of foil in the middle, and place the swineapple on top with the bacon side up.
Cook for 3-4 hours until bacon is getting crispy, basting occasionally with leftover pineapple juices.
Plating/Presentation
I would definitely bring the entire SwineApple to the table with the still beautifully green top attached. Cut 1/2 inch slices and server with something fun like pigeon peas and rice for that tropical feel. Maybe baked beans for a barbecue slant. Chinese coleslaw for a Asian version! Serve and enjoy!
Plating/Presentation
I would definitely bring the entire SwineApple to the table with the still beautifully green top attached. Cut 1/2 inch slices and server with something fun like pigeon peas and rice for that tropical feel. Maybe baked beans for a barbecue slant. Chinese coleslaw for a Asian version! Serve and enjoy!
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